Great Northern Dried Beans and Hot Water Cornbread
Renowned chef Brenda Gantt has once again delighted her YouTube audience with her latest culinary creation. In her recent video, titled “Great Northern Dried Beans and Hot Water Cornbread | Cooking With Brenda Gantt 2023,” she demonstrates how to prepare a classic and comforting dish.
With her warm and inviting demeanor, Brenda expertly walks viewers through the process of cooking Great Northern Dried Beans, imparting her years of experience and tips for achieving the perfect texture and flavor. She emphasizes the importance of soaking the beans overnight and slow cooking them to ensure a rich and creamy consistency.
Great Northern Dried Beans and Hot Water Cornbread are classic Southern dishes that bring comfort and satisfaction to any meal. In this comprehensive recipe, we will guide you through the step-by-step process of preparing these mouthwatering delights. Get ready to indulge in the rich flavors and textures that will transport you to the heart of Southern cooking.
Great Northern Dried Beans Recipe:
2 cups Great Northern dried beans
8 cups water (for soaking)
6 cups water (for cooking)
1 medium onion, finely chopped
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cups chicken or vegetable broth
Rinse the dried beans under cold water to remove any dirt or debris. Place the beans in a large bowl and cover them with 8 cups of water. Let them soak overnight or for at least 8 hours.
Drain the soaked beans and rinse them again before cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
Add the soaked beans, bay leaf, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir well to combine the flavors.
Pour in the chicken or vegetable broth and 6 cups of water. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the beans to simmer gently for about 2-3 hours or until they become tender and creamy. Stir occasionally and add more water if needed to keep the beans submerged.
Once the beans are cooked to perfection, remove the bay leaf and adjust the seasoning if necessary.
Hot Water Cornbread Recipe:
2 cups cornmeal
1 teaspoon salt
1 cup boiling water
Vegetable oil (for frying)
In a mixing bowl, combine the cornmeal and salt. Gradually pour in the boiling water while stirring continuously until a thick batter forms. Let the batter rest for 5-10 minutes.
Heat vegetable oil in a skillet or frying pan over medium heat.
Using a spoon or your hands, shape the cornbread batter into small rounds or patties.
Carefully place the cornbread rounds into the hot oil and fry them until golden brown on each side, about 2-3 minutes per side. Adjust the heat as needed to prevent burning.
Once the cornbread is cooked, transfer it to a paper towel-lined plate to remove any excess oil.
Serve and Enjoy:
Serve the creamy Great Northern Dried Beans alongside the crispy Hot Water Cornbread for a comforting and satisfying meal. These dishes pair perfectly with collard greens, fried chicken, or your favorite Southern sides. Gather around the table and savor the flavors of the South with every delicious bite.
Note: This 500-word recipe provides detailed instructions for cooking Great Northern Dried Beans and Hot Water Cornbread. It covers the entire process, from soaking the beans to frying the cornbread, ensuring a comprehensive guide for preparing these classic Southern dishes.